Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 2 large garlic cloves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tbsp fresh thyme, finely chopped
• 1/2 tsp red chili flakes
• 2 tbsp plain flour
• 1 can (400 g/14 oz) chickpeas, drained and rinsed
• 1 liter vegetable stock
• 500 g (17.6 oz) vegan gnocchi
• 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
• 100 g cavolo nero, stems removed and shredded
• Salt and freshly ground black pepper to taste
  Instructions
• :For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 2 large garlic cloves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tbsp fresh thyme, finely chopped
• 1/2 tsp red chili flakes
• 2 tbsp plain flour
• 1 can (400 g/14 oz) chickpeas, drained and rinsed
• 1 liter vegetable stock
• 500 g (17.6 oz) vegan gnocchi
• 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
• 100 g cavolo nero, stems removed and shredded
• Salt and freshly ground black pepper to taste
  Instructions
• :For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends